SAMBAR MASALA POWDER RECIPE / SAMBHAR PODI


Recipe of sambhar masala ||How to make South Indian Sambhar Masala Powder at home ||Sambhar podi

Click hear to read this recipe in hindi 👉sambar-masala-powder-sambar-podi-how-to-make-south-indian-sambar-masala-at-home/hi/
Hindi recipe

   Sambar is one of the South Indian food items. Which is made by mixing tur (tur) dal and different types of vegetables with sambar masala. It is a staple of most dishes of South India, served with dishes like Idli, Dosa, Rice, Mendu Vada.

    Sambar masala powder is the base ingredient for making sambar. Which can be easily made at home in 10 to 15 minutes.  Which is prepared by roasting some parts of dry gram dal, tur (tur) dal, urad dal and rice along with Indian spices along with dry coconut, cooling and grinding.  If we have sambar masala ready by grinding, then it becomes very easy for us to make sambar.

sambar-masala-powder-recipe
SAMBAR MASALA POWDER RECIPE WITH STEP BY STEP PICTURES.  AROMATIC & FRESH HOME MADE SAMBAR POWDER USED IN THE PREPARATION OF POPULAR & DELICIOUS SOUTH INDIAN DISH SAMBAR .MADE WITH ROASTED INDIAN SPICES, HERBS & CEREALS.  IT IS ALSO CALLED AS SAMBAR PODI IN TAMIL LANGUAGE.
Table of Contents
Sambhar masala powder-sambharpodi 1
★ Before making sambar masala powder, keep some things in mind such as, 2 INGREDIENTS :- 3
Ingredients required to make Sambar Masala Powder: 3
INSTRUCTIONS :- 4
Method to make Sambar Masala Powder :- 4
HOW TO MAKE SAMBAR MASALA POWDER / SAMBAR PODI AT HOME – STEP BY STEP WITH PICTURES. 5
Suggestion. 8
★★ If you like this recipe, you can also try other recipes such as :- 9  
Course :- CONDIMENT/MASALA  
CUISINE :- SOUTH INDIAN, TAMIL NADU
KEY WORD :- SAMBHAR MASALA POWDER MEAL TYPE :- VEG  
PREPARATION TIME :- 10 MINUTES  
COOK TIME :- 8-10 MINUTES  
RESTING TIME :- 8-10 MINUTES  
TOTAL TIME :- AROUND 30 MINUTES
SERVINGS :- 200 GRAMS (CHANGE THE NUMBER TO SCALE)  

  Before making sambar masala powder, keep some things in mind such as,

 1. Take fresh spices, while buying whole spices, definitely check their expiry date.

 2. To make sambar masala powder, take good care of the quantity of all the ingredients.

 3. Clean the spices well before roasting.

 4. Keep in mind that there is no moisture in the spices, if possible, before roasting the standing spices, cover and keep them in the sun for 2 hours.

 INGREDIENTS :-

 Ingredients required to make Sambar Masala Powder:

 1. Whole Coriander – 1/2 cup

 2. Whole red chili – 13 to 15

 3. Whole black pepper – 2 tsp

 4. Chana dal – 2 tsp

 5. Arhar (Toor) dal – 2 tsp

 6. Urad dal (without white peel) – 2 tsp

 7. Raw Rice – 2 tsp

 8. Fenugreek seeds – 1 tsp

 9. Mustard seeds (Rai) – 1 tsp

 10. Whole cumin seeds – 2 tsp

 11. Cloves – 3-4

 12. Saunth – 1 small piece

 13. Dry coconut – 1 small piece

 14. Hing – 1 tsp

 15. Curry leaves – 1/2 cup

 16. Turmeric – 2 tsp

 17. Kashmiri red chili powder – 2 tsp

 18. Salt – 2 tsp

 19. Mustard oil – 2 tsp

 20. Cardamom – 3-4

 21. Cinnamon – 1 small piece

 INSTRUCTIONS :-

 Method to make Sambar Masala Powder :-

1) First of all, remove the stalks of red chilli and grate the dried coconut.  And cut the dried ginger into very small pieces. So that it is easy to grind dry ginger.

 2) To make sambar masala powder, collect all the above-mentioned ingredients in a big plate.

 3) Heat a pan or heavy bottomed kadai on the gas, add whole red chilies and fry for 20 seconds.  Keep the gas flame low.

 4) Now add mustard oil and fry it, when a pungent aroma starts coming from it, and the color of the chili changes slightly and starts swelling, then turn these roasted red chilies in a big plate.

 5) Now fry curry leaves in the same pan.  Roast them till it becomes dry and crispy.  When the curry leaves are crispy, flip them on the same red chili plate. (If you have dried curry leaves then you can use that too.)

 6) In the same pan, add whole coriander and roast it on medium flame.  Fry till it changes color slightly.  After 2 minutes you will see that the color of coriander has changed and good aroma has started coming, now take it out in the same plate.

 7) Now add dry chana dal, urad dal, tur dal and rice in the same pan, and fry them on low flame for 2 to 3 minutes, stirring them in between, until they become golden brown in color.  Take them out in the same plate as well.  (It takes more time to fry them than spices. And by stirring them, their color will remain the same or else they will burn somewhere.)

 8) Put grated dry coconut in the same pan, fry till it becomes light brown and take it out in the same plate.

 9) Now in the same pan, roast dry ginger on medium flame for 1 minute, as soon as the moisture of dry ginger is gone, add black pepper, cumin, clove, cardamom, fenugreek seeds and mustard seeds and fry till a good aroma of spices comes.  (It will take about 20 to 30 seconds, take special care that there is no moisture left in the dry ginger, otherwise dry ginger will not be able to grind easily.)

 10) Put salt, asafoetida and cinnamon in the last and immediately turn off the gas, and immediately put all these spices in the same plate.

 11) Spread all these spices on a plate and let it cool completely for 8 to 10 minutes at room temperature.

 12) After cooling, grind red chili and curry leaves finely in a mixer jar and put them in a plate or big bowl.

 13) Now grind the roasted coriander seeds in the same mixer jar. Put the ground coriander powder in a bowl containing red chili-curry powder.

 14) Grind the roasted pulses and rice very finely and add them to the ground spices.

 15) Now add grated coconut to all the remaining spices and grind them together.

 16) Now put turmeric powder and Kashmiri red chili powder in all these ground spices in a mixer jar and stir once again, as all the spices are mixed well. Now fill it in an air tight container.  (If the spice has become hot by grinding, cool it first and after than store it in a jar.)

HOW TO MAKE SAMBAR MASALA POWDER / SAMBAR PODI AT HOME – STEP BY STEP WITH PICTURES

  1. First of all, remove the stalks of red chilli and grate the dried coconut.  And cut the dried ginger into very small pieces. So that it is easy to grind dry ginger.

    2) To make sambar masala powder, collect all the above-mentioned ingredients in a big plate.

sambar-masala-powder-recipe-step-2-(sambhar-podi-ingredients)
INGREDIENTS FOR SAMBHAR MASALA POWDER

 3) Heat a pan or heavy bottomed kadai on the gas, add whole red chilies and fry for 20 seconds.  Keep the gas flame low.

sambar-masala-powder-recipe-step-3
DRY ROAST RED CHILLIES ON A LOW FLAME

 4) Now add mustard oil and fry it, when a pungent aroma starts coming from it, and the color of the chili changes slightly and starts swelling, then turn these roasted red chilies in a big plate.

sambar-masala-powder-recipe-step-4
ROAST THE RED CHILLIES WITH MUSTARD OIL

 5) Now fry curry leaves in the same pan.  Roast them till it becomes dry and crispy.  When the curry leaves are crispy, flip them on the same red chili plate. (If you have dried curry leaves then you can use that too.)

sambar-masala-powder-recipe-step-5
FRY CURRY LEAVES UNTIL THEY TURN CRISP

 6) In the same pan, add whole coriander and roast it on medium flame.  Fry till it changes color slightly.  After 2 minutes you will see that the color of coriander has changed and good aroma has started coming, now take it out in the same plate.

sambar-masala-powder-recipe-step-6
ROAST THE WHOLE CORIANDER UNTIL ITS COLOUR CHANGED & TURN GOOD AROMATIC

 7) Now add dry chana dal, urad dal, tur dal and rice in the same pan, and fry them on low flame for 2 to 3 minutes, stirring them in between, until they become golden brown in color.  Take them out in the same plate as well.  (It takes more time to fry them than spices. And by stirring them, their color will remain the same or else they will burn somewhere.)

sambar-masala-powder-recipe-step-7
ROAST DRIED CHANA DAL, URAD DAL, ARHAR DAL & RICE TILL THEY TURN GOLDEN BROWN

 8) Put grated dry coconut in the same pan, fry till it becomes light brown and take it out in the same plate.

sambar-masala-powder-recipe-step-8
 ROAST DRY COCONUT TILL IT TURNS LIGHT BROWN

 9) Now in the same pan, roast dry ginger on medium flame for 1 minute, as soon as the moisture of dry ginger is gone, add black pepper, cumin, clove, cardamom, fenugreek seeds and mustard seeds and fry till a good aroma of spices comes.  (It will take about 20 to 30 seconds, take special care that there is no moisture left in the dry ginger, otherwise dry ginger will not be able to grind easily.)

 10) Put salt, asafoetida and cinnamon in the last and immediately turn off the gas, and immediately put all these spices in the same plate.

sambar-masala-powder-recipe-step-10
PUT SALT, HING & CINAMON IN THE LAST & TURN OFF THE GAS IMMEDIATELY (Roast the spices & herbs)

 11) Spread all these spices on a plate and let it cool completely for 8 to 10 minutes at room temperature.

sambar-masala-powder-recipe-step-11
ROASTED INGREDIENTS FOR SAMBHAR MASALA

 12) After cooling, grind red chili and curry leaves finely in a mixer jar and put them in a plate or big bowl.

sambar-masala-powder-recipe-step-12
AFTER COOLING, GRIND THE RED CHILLIES & CURRY LEAVES IN A MIXER JAR

 13) Now grind the roasted coriander seeds in the same mixer jar. Put the ground coriander powder in a bowl containing red chili-curry powder.

sambar-masala-powder-recipe-step-13
GRIND THE ROASTED CORIANDER SEEDS

 14) Grind the roasted pulses and rice very finely and add them to the ground spices.

sambar-masala-powder-recipe-step-14
GRIND THE ROASTED PULSES & RICE

 15) Now add grated coconut to all the remaining spices and grind them together.

sambar-masala-powder-recipe-step-15
NOW, GRIND THE ALL LEFTOVER ROSTED SPICES WITH GRATED COCONUT

 16) Now put turmeric powder and Kashmiri red chili powder in all these ground spices in a mixer jar and stir once again, as all the spices are mixed well. Now fill it in an air tight container.  (If the spice has become hot by grinding, cool it first and after than store it in a jar.)

sambar-masala-powder-recipe-step-16
FINALLY, ADD KASHMIRI RED CHILLI POWDER, TURMERIC POWDER & ALL OUR CRUSHED MASALA THEN ONES AGAIN STIRRING IN A MIXER JAR

17)  IF ALL THE SPICES MIX WELL, FILL IT IN AN AIR TIGHT CONTAINER.

sambar-masala-powder-recipe-step-17
★★ IF ALL THE SPICES MIX WELL, FILL IT IN AN AIR TIGHT CONTAINER

  ★ Aromatic, fresh and delicious sambar masala powder is ready. Use as per requirement at the time of making sambar.

  ★ If making sambar for four members, then add 2 tsp sambar masala.

 Fresh-fragrant sambar masala powder

FRESH & FRAGRANT SAMBAR MASALA POWDER IS READY FOR USE MAKING SAMBAR

 

 Suggestion

 1. Fry the spices on low flame while stirring continuously, otherwise the spices will get burnt, due to which the sambar masala may become bitter and its taste will also get spoiled.

 2  If you want to make large quantities, then roast the spices in small batches and grind them in batches.

 3. Take special care that the spices have to be grinded only after they cool down completely. If we grind the spices hot then our mixer jar may get spoiled.

 4. According to your need, reduce or increase the quantity of red chillies to make the sambar masala powder more or less spicy.

 5. Homemade Sambhar masala powder can be stored in the fridge for 4 to 5 months by keeping it in an airtight container.  But I suggest to you that it should last for 2 to 3 months, so that the freshness of the spices remains intact.  If possible, keep the container of this powder in a cool and dark place.  And keep it outside the fridge.  Keeping it in the fridge destroys the real flavor of the spices.

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